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Appetizer

Soup. 7

Salad of the Day. 8

Lion’s Mane & Shitake Mushroom Croquettes. 20
Lion’s Mane mushroom, truffle ricotta, on a spiced bun

Beef Carpaccio. 20
Served with parmesan whipped cream, pan-seared pine nuts, and microgreens

French Onion Soup. 16
Made with Amaro beer, gratinéed with Oka cheese & topped with crispy onion rings

Gin-Cured Salmon Gravlax (3 Lacs Gin, Lime & Basil). 21
Basil & coriander sour cream, cucumber, and arugula

Goat Cheese & Beets. 19
Asian pears, oat crumble & maple-glazed pecans, red cabbage arugula mix

Burrata & La Cena Charcuterie. 26
Assortment of cured meats and confit tomatoes

Seared Scallops. MP
Creamy corn sauce and bresaola chip

Main Courses

BBQ Whisky Beef Burger. 22
Caramelized onions, pancetta, arugula, and Gruyère cheese on an Ebou bakery bun

Beef Tartare with Aioli. Starter 23 / Main 36
Garlic mayo, shallots, capers, pickles, parmesan mousse, and julienne fries

Salmon Tartare with Apple & Basil. Starter 22 / Main 34
Garlic mayo, shallots, served on guacamole

Shrimp Risotto. 38
Creamy squash sauce, parmesan, and green peas

Portuguese-Style Chicken. 35
Marinated chicken breast served with market vegetables, creamy white wine & leek sauce

Fish N Chips. 24
Beer-battered cod fillet served with tartar sauce

1855 Beef Flank Steak. 40
Served with Whisky Saint-Laurent flambéed pepper sauce and sautéed vegetables

Veal Osso Buco. 36
Served on squash purée, market vegetables, and red wine sauce

Grilled Octopus. MP
Served with chorizo sausage, grilled vegetables, and creamy corn sauce

Surf & Turf. 65
Filet mignon and shrimp served with vegetables, roasted garlic butter, and red wine sauce